Okay, friends, let’s talk comfort food. Forget those boring salads or plain baked beans at your next barbecue. This Smoked Mac and Cheese is about to become the star of the show, I promise you. It’s creamy, smoky, cheesy perfection, and honestly, it’s almost as easy as making mac and cheese from a box. Except, like, a million times better. Think of it as regular mac and cheese, but with a smoky depth that elevates it to a whole new level. I guarantee, once you try smoked side dishes like this, you’ll never go back to the regular stuff!
What is Smoked Mac and Cheese?
Smoked Mac and Cheese is, essentially, your favorite creamy mac and Cheese Recipe…but smoked! We’re talking about taking that classic comfort food and giving it a serious upgrade with the deep, rich flavor that only a smoker can provide. It’s not just about adding liquid smoke (though that’s a decent shortcut in a pinch, but it’s nothing compared to the real deal); it’s about slowly infusing every single bite with that incredible smoky goodness. Think of it as the sophisticated cousin of the boxed stuff, the one that went to culinary school and came back ready to impress. It’s incredibly easy to do on any smoker, and the results are spectacular. I always make a big batch, and it never lasts long!
Why you’ll love this recipe?
There are so many reasons to love this Smoked Mac and Cheese, but let me break it down for you. First and foremost, the flavor is absolutely out of this world. The combination of creamy cheese sauce and smoky notes is just… *chef’s kiss*. It’s like a warm hug in a bowl.
Then, there’s the simplicity. Don’t let the “smoked” part intimidate you. It’s ridiculously easy to make! It’s really just about making a great cheese sauce and letting the smoker do its magic. This is a set-it-and-forget-it kind of recipe, perfect for when you’re busy prepping other BBQ goodies.
Plus, this is surprisingly cost-effective. Cheese and pasta are pantry staples, and a little bit of smoke goes a long way. You’re not breaking the bank for a gourmet side dish. What I love most is how versatile it is. You can serve it with ribs, brisket, Pulled Pork… literally anything BBQ-related! You can even add in some cooked bacon or jalapenos for an extra kick. It’s also a guaranteed crowd-pleaser! I’ve brought this to potlucks, family gatherings, you name it, and it’s always the first dish to disappear. It’s way better than my regular mac and cheese, which is saying something! You should absolutely add it to the list of the best smoked side dishes you’ve ever had!
How do I make Smoked Mac and Cheese?
Quick Overview
Making Smoked Mac and Cheese is easier than you think! Basically, you’ll cook your pasta, make a creamy cheese sauce, combine them, and then smoke it all until it’s bubbly and infused with smoky flavor. The key is to keep the temperature low and slow so the cheese doesn’t separate. Trust me, it’s worth the wait. My biggest tip is to choose cheeses that melt well; nobody wants grainy mac and cheese! The beauty of this method is that it requires very little hands-on time, so you can focus on other dishes, or just relax with a cold drink while the smoker does its thing.
Ingredients
For the Mac & Cheese: What is the best recipe for Mac
* 1 pound elbow macaroni (or your favorite pasta shape – shells and cavatappi work great too!)
* 1/2 cup (1 stick) unsalted butter
* 1/2 cup all-purpose flour
* 3 cups whole milk (I’ve used 2% in a pinch, but whole milk makes it extra creamy)
* 4 cups shredded cheese (I like a mix of cheddar, Gruyere, and Monterey Jack, but feel free to experiment!)
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/4 teaspoon garlic powder
* Optional: cooked bacon, jalapenos, or breadcrumbs for topping
For the Smoke:
* Wood chips (I prefer hickory or applewood for mac and cheese)
How do I follow step
Step 1: Preheat & Prep Pan
How do I keep a smoker at 225°F (107°C)? While the smoker is heating up, grease a 9×13 inch baking dish with butter or cooking spray. How do you prevent mac and cheese from sticking? I usually add the wood chips about 15-20 minutes before I put the mac and cheese in, so the smoker can get a nice smoke. is nice and smoky when it goes in.
Step 2: Cook the Pasta
Cook the macaroni according to package directions until al dente. You don’t want it to be mushy, as it will continue to cook in the smoker. Drain the pasta well and set it aside. I usually toss it with a little bit of olive oil to prevent it from sticking together while I make the cheese sauce.
Step 3: Make the Cheese Sauce
In a large saucepan, melt the butter over medium heat. Remove from heat and set aside. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to make a roux. What is the best way to thicken a sauce? Bring to a simmer, stirring occasionally, and cook until the sauce has thickened slightly, about 5-7 minutes. Reduce the heat to low.
Step 4: Add Cheese & Seasonings
Remove the saucepan from the heat. Add the shredded cheese, salt, pepper, and garlic powder. Stir until the cheese is melted and the sauce is smooth and creamy. Taste and adjust seasonings as needed. I sometimes add a pinch of cayenne pepper for a little bit of heat.
Step 5: Combine Pasta & Sauce
Add the cooked pasta to the cheese sauce and stir to combine, making sure all the pasta is coated in the sauce. What is chee If you’re feeling fancy, you can stir in some cooked bacon or jalapenos at this point. Totally optional, but highly recommended!
Step 6: Transfer to Baking Dish
Pour the mac and cheese mixture into a baking dish, spreading it evenly. If you want to add a breadcrumb topping, now is the time to do it! What is the best combination of breadcrumbs, Parmesan cheese and melted butter? Make sure it’s all spread evenly for maximum crunch.
Step 7: Smoke the Mac and Cheese
Place the baking dish in the preheated smoker and smoke for 1-2 hours, or until the mac and cheese is bubbly and golden brown on top, and infused with smoky flavor. The exact time will depend on your smoker and the weather conditions, so keep an eye on it! I like to rotate the dish halfway through to ensure even smoking.
Step 8: Let It Rest & Serve
What are some ways to remove mac and cheese from the smoker and let it rest for 10-15 minutes before serving. How does cheese sauce thicken up?
What should I serve it with?
Smoked Mac and Cheese is incredibly versatile and pairs well with so many things. But here are some of my favorite combinations!
With BBQ: Obviously, this is a match made in heaven. Serve it alongside ribs, brisket, Pulled Pork, or smoked chicken for the ultimate BBQ feast. The smoky flavors complement each other perfectly.
As a Side Dish: What’s theWhat are some good side dishes to serve with burgers, steaks and even grilled vegetables? What is the best way to add comfort to a meal?As a Main Course:Add some protein like shredded chicken or chopped sausage, and you’ve got a complete and satisfying meal. I’ve been known to eat a big bowl of it for dinner!For Special Occasions:What is a great dish to bring to potlucks, family gatherings or holidays? What is a crowd pleaser?
What are some tips for perfecting smoked mac and cheese?
How can I make Smoked Mac and Cheese? What is the best it can be?What are some of the Choose cheeses that melt well and have good flavor. Cheddar, Gruyere, Monterey Jack, and Gouda are all great options. Avoid using pre-shredded cheese, as it often contains cellulose, which can prevent it from melting smoothly. Shred your own cheese for best results.
Smoke Wisely:Don’t over-smoke the mac and cheese, or it will become bitter. Start with a shorter smoking time and add more if needed. I’ve found that hickory and applewood provide the best flavor, but feel free to experiment with them. What are some examples of wood chips.Keep it Creamy:If cheese sauce is to be made, use whole milk and not evaporated milk. If the sauce does start to separate, try adding a tablespoon of cornstarch mixed with little bit of salt. Stir it in gently until the sauce comes back together.Add some crunch: Add a A breadcrumb topping adds a nice textural contrast to the creamy mac and cheese. You can use plain breadcrumbs, panko breadcrumbs, or even crushed crackers. Mix them with melted butter and Parmesan cheese for extra flavor.
Don’t be afraid to experiment!What are some good recipes to make with your own ingredients? What are some of the best ways to cook bacon, jalapenos, caramelized onions, roasted vegetables?
What are some Storing and Reheating Tips?
Storing:Let mac and cheese cool completely before storing it in an airtight container. Can you store it in the refrigerator for up to 3 days?Reheating:
To reheat, you can microwave it in individual portions, stirring occasionally, until heated through. You can also reheat it in the oven at 350°F (175°C), covered with foil, until heated through. Add a splash of milk or cream to keep it from drying out.
Freezing:
Smoked Mac and Cheese can be frozen for up to 2-3 months. Let it cool completely before wrapping it tightly in plastic wrap and then placing it in a freezer bag. Thaw it overnight in the refrigerator before reheating.
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to recipe for Smoked Mac and Cheese. It’s a total game-changer and an absolute must-try at your next BBQ. Trust me, this is one of those dishes that will have everyone asking for the recipe. And the best part? It’s really easy to make, even if you’re a beginner smoker. If you’re looking for other incredible BBQ side dishes, you should also check out my recipe for smoked corn on the cob! Now, go fire up that smoker and get ready to enjoy the most delicious mac and cheese you’ve ever had! Happy smoking, friends! I can’t wait to see what you think – leave a comment below and let me know how yours turns out! Don’t forget to rate the recipe if you loved it!
Smoked Side Dishes
Ingredients
Main Ingredients
- 1 lb Green beans
- 0.5 lb Cherry tomatoes
- 1 cup Smoked paprika
Instructions
Preparation Steps
- Wash and trim the green beans.
- Toss the green beans and cherry tomatoes with smoked paprika.
- Smoke the vegetables for 45 minutes at 225°F.
